Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-05-31
FARM TALKS.

! with the best way to prepare 1t foi
them 10 cat, but little reference Is
| made to the proper food for men and
women. or to the manner in which
their food should be cooked. Perhaps
nv lady readers would like few words
TN these important matters. writes Ben:
Perley Poore, in The American Cnff'-
rdtor.
The muscular structure of animal
food is tolghencd BY cooking. but the
fibrous tissue connecting or binding it
together is softened by heat, thereby al
lowing the libres to separate. so as to
be more readily attacked BY the diges-
live flu Dis; and further the cooking de-
yelops agreeable havors and odors,
by winch the flow of these fluids is
greatly increased. We all know how
an agreeable smell or taste, or even the
sight of food. when hungry, will cause
The mouth to water. The most ration
al way of cooking meats liz broling
or roasting, since all the nutritious
principles are. in this way. preserved
easy of digestion.
Broilipg and slowing render meats
tender. and soups are nutritious and
well adapted to most stomachs. Care
must DO taken, as all good housewives
know. to place the meats in cold water
and boil over smart fire; for il put
Immediately into boiling water all the
tissues are hardened.
The most abominable mode Of cook
ing is by frying. BY this process the
meat is exposed to a very high temper
ature, and the fibres become complete
y stepped in fat SO it is quite impossi-
BILE for the gastric juice to attack them.
More OF our soldiers died in the late
war, in my Judgment, in consequence
of eating meat and bread fried in
grease than were killed by rebel bullets.
Ii people viii persist in cooking in
this unphysiolog cal manner, the meat
should first DO coated with crumbs or
batter, which will prevent, to some ex-
tent, the penetration of the fat.
1t is perhaps unnecessary to remark
That, for an habitual article, beef is to
be preferred to any other variety of
mcut 1t is easy of digestion, exerts Il
highly favorable influence upon the
nutrition of the body. and more rarely
becomes distastetul from long-con-
tinucd daily use than any other kind.
Mutton ranks next; domesticated and
non-domesticated animals. including
fowls. birds, etc. next; and lastly pork.
which was never designated to be eat
on, except, possibly. with baked beans,
OIL Sabbath morning. The least
Objectionable form of pork is cured
ham. shoulders. etc. This meat you
arc aware. is occasionally infested with
All animal parasite, called trichina; and
N view of the frequent and fatal cases
Of Illness throughout the country from
eating trichinous pork, it is nnaccount-
able how people VIII persist in ignor-
apco of tho mode OF its prevention.
The public have been repeatedly in
formed that no part Of swine's flesh
should ever be eaten raw. Thorough
cooking destroys the parasite. and re-
moves all danger from this cause.
Eggs are much esteemed, and are ex'
ccedingly nutritious; and IN Tx is u very
important and valuable article of diet,
since It is easier appropriated by the
system, and contains all the elements
which are wanted for the construction
and renewal of the body. Cream is
more nutritious than milk. contains q
large amount of fat. and frequently
eorreets defective nutrition.
Buttermilk is easily digestcd. and i.
often valuable article of diet in dys
peps "a, when more nutritious articles
Of d ct are not we'll borne.
Bread has been appropriately denom
mated the "staT of life, and itappears
to we'll deserve this distinction. for
throughout the civilized world it il tn
prime article of diet, which never be-
comes distastoful or repulsive from
constant use. That made from gool
| wheat flour is the most nutritious anC
easily digest bic of all kinds, but AS al
sxclus ye article of diet life cannot sub
sist upon it as long as upon other va
| rieties.
But. after all, the kinds of food tax
en- are. perhaps, of less importanc
than the quality and manner IN whicl
they are taken. Most medical mel
viii not hesitate to endorse the utter
ance of u celebrated but ecccntri: ply
siriau. that "stulhng and freltn
caused half the HIS OF life" 1t ha
come to be SO fashionable to have
large variety on th1 table that there i
much danger OF oyerloadlng the ston
ach. After suppl ing the stomac
with healthy and appropriate food on
is apt to indulge the taste, though Ii
appetite is abundanty sat SIZED, b
feasting on an endless variety of cake
aud swoetmeats. buildings. pastry. etc
until he rises from the table with
feeling of dstention amounting t
Indebtedness. No wonder the ston
acl rebels at such treatment. I'll
rule should be to stop whom the n
petite is satisfied. and not clean II
plate through compliment TO the hos
Climate has much to do with the Il
mand for food. IL is far greater